Meatless menus appeal to omnivores and vegetarians alike
When John Fraser decided to make his New York fine-dining restaurant, Dovetail, vegetarian on Mondays, he had no idea that Meatless Monday was an actual initiative, started by the Johns Hopkins Bloomberg School of Public Health, to reduce meat consumption in the United States. He just knew that business was slow on Monday, and he wanted a hook to bring in customers. He also had no idea it would change the way that he cooks every day of the week. Now, the animal protein is a supporting ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com